Our plans to head to town took a backseat once the boyfriend and I stepped out of the bakery; a cascade of side sweeping rain and ominous dark skies greeting us sinisterly.
I can't help but wonder whether its a miracle as our random second dining choice turned out to be quite a blessed discovery.
La Pizzaiola set in the sleepy linear settlement of Jalan Riang has quite a good following, as observed by yours truly, from the full-housed dining area almost every lunch and dinner service. Stepping into the comparatively warm settings of the restaurant, we knew we were in good hands.
For starters, we picked the Burratina Con Prosciutto Crudo($16.90) to share. It arrived at our table in elaborate fashion, the imported fresh cheese scooped onto two individual plates served separately from a platter of mixed leaves with gorgeously sweet tomatoes and a good portion of parma ham. Highlight of the night by all means.
Our mains of Diavola Pizza $14.90 and hand-made pumpkin ravioli Tortelli Di Zucca($13.90) arrived swiftly at our cramped table. The former was pretty good given its reasonable price tag, well balanced tomato sauce on a crispy based pizza, generous amounts of cheese and spicy salami. Simplicity at its best. The latter however was a greasy affair. The little parcels of pumpkin and cheese mixture bathing in a pool of butter in the bowl. Despite its inclusion in the menu description, the fattiness of the sauce took away from the natural creaminess of the pumpkin filling. Disappointment sets in as I recall my last legendary ravioli experience. I need a revival of sorts...
Baker & Cook
DB Bistro Moderne
Wild Honey 2
Tarafuku Japanese buffet
Verve Bar and Bistro
Max Brenner's Chocolate Bar
Hansang Korean Charcoal BBQ
Jaan par André
Universal Bar and Restaurant
Little Part 1 Cafe
Belgian Beer Cafe
Rostang at the Atlantis
Almaz by Momo
Le Pain Quotidien
Lime Tree Cafe
Fundamentally-flawed is Lee Sihan. 25 going on 26, she is a dessert enthusiast,
food nomad, wanderer of lands and a pastry chef.
Fueled by a lifelong addiction to all things sweet, and a burning desire to travel the globe
follow her as she embarks on delicious escapades both in and out of the kitchen